Creamy Sweet Potato and Candied Ginger Soup
I had this one huge ugly sweet potato. I know it had to be at least 2 pounds although I never weighed it.
I had no idea what I was doing with it but messed around a while and figured on soup.
It came out very good so I figured I would send the link to A Veggie Venture for the Soup, Glorious Soup! event.
Creamy Sweet Potato and Candied Ginger Soup.
It is a little sweet so don’t leave out the nuts. They sort of balance the sweetness.
2 pounds sweet potatoes (2-3 pounds maybe)
1 teaspoon olive oil
1 shallot — minced
1 clove garlic — minced
3 cups skim milk
1 cinnamon stick — 2″
4 pieces candied ginger root — chopped
4 tablespoons pine nuts (pignolia) — toasted
salt to taste
Bake your sweet potatoes in the microwave and allow to cool a bit before you peel them.
In a saute pan fry your shallot and garlic for a couple of minutes then add your milk.
Add the ginger and cinnamon stick and allow the mixture to steep about 10 minutes. Remove the cinnamon stick.
Put your peeled sweet potatoes in a food processor and pour the milk mixture slowly through the tube while running. Process until smooth and creamy. Salt to taste.
Toast your pine nuts in a dry pan on the stove top and then garnish the soup in serving bowls while still warm.
You can add a bit more milk if too thick before serving. Like I said I didn’t really weigh the ugly sweet potato.
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